Bread is not a food I can eat anymore. Since giving up sugar and processed foods I found that I could no longer eat bread. To be honest I don’t really miss it but occasionally I wish I could have maybe a slice or two for my breakfast or lunch. The one bread I did really miss was garlic bread. I used to love my dad’s Saturday night minestrone soup and garlic bread. It was such a tasty meal.
Therefore I decided to make my own version of garlic bread. I used quinoa and oats as the flour and a couple of eggs to bind the mixture. It was so delicious that I started making other versions of this bread too. Then I brought millet. I started cooking this grain to go with stews and curries. The millet was so yummy that I thought I’d make it into a bread too. Except this time I add turmeric and black pepper to the mixture. It was such a good way to use the millet and one I will be baking again soon.
What’s your favourite loaf of bread? Let me know in the comments below and please don’t forget to like and follow me.
Makes 1 loaf
- Food processor
- Mixing bowl
- Mixing Spoon
- Small bowl
- Bread tin
- Plastic brush
- Millet x 200g
- Gluten free oats x 200g
- Pumpkin seeds x 2 tbsp plus extra for the top
- Flax seed x 2 tbsp plus extra for the top
- Sunflower seeds x 2 tbsp plus extra for the top
- Baking powder x 1 tsp
- Coconut or brown sugar x 2 tbsp
- Turmeric x 2 tsp
- Black pepper x 1/2 tsp
- Salt x 1 tsp
- Eggs x 2 large
- Milk x 200mls
- Oil for the tin
- Preheat the oven to 180°C.
- Pour the quinoa, oats, pumpkin seeds, flax seed, sunflower seeds, baking powder, turmeric and black pepper into the food processor and blend until it resembles flour.
- Now pour this into the mixing bowl along with the sugar and salt.
- In the small bowl crack the eggs and add the milk.
- Whisk these ingredients together with a fork.
- Next pour these wet ingredients onto the dry ones.
- Stir all of these ingredients together until they form a sticky dough.
- You may need to add a bit more milk if the mixture is dry.
- Now set the mixture aside.
- Add oil to the bread tin and spread it around with the plastic brush, until the oil evenly coats the inside of the tin.
- Now put the dough into the tray and pat it down.
- Sprinkle over a few more pumpkin seeds, flax seed and sunflower seed.
- Spread it as evenly as you can across the base of the tin.
- Put the tin into the oven for 25 – 30 minutes or until golden brown on top.
- Once it’s golden brown, remove from the oven and leave to cool.
- When it’s cool enough to touch, take the bread from the tin.
- Again leave to cool.
- Then slice a chunk from the bread and serve.
Turmeric Seeded Millet Bread was a hit with me. My husband Howard and son Ted both eat bread. If I bake a bread like this one they normally leave me to eat it. I sliced the loaf and put it into bags of 2 slices for me to have on another occasion. All the ingredients in this bread are freezable. When I first baked this bread I ate it with avocado and egg on. On another occasion I ate it with soup and finally I also tired it with sardines too. These were great meals on a lovely loaf. However you decide to eat this loaf, as always, please enjoy. Thank you xxx